3 c. sugar
6 c. water
1 lg. can frozen orange juice
1 lg. can water
1 sm. can frozen lemonade
1 sm. can water
Juice of 2 lemons
1 (46 oz.) can pineapple juice
3 ripe bananas, beaten until they are of egg white consistency

Bring the sugar and water to a boil and boil for 3 minutes. Add remaining ingredients and mix well in plastic ice cream pail. Freeze. Remove from freezer and let stand for an hour. Place in punch bowl and chop apart with a fork. Add 2 quarts ginger ale to each pail of punch.

For best results, dip bananas in pineapple juice before beating. Also, remove some of the base from the ice cream pail before freezing. Start another pail with extra base. A triple batch of punch will make 4 ice cream pails of base.